7 CAN SOUP RECIPE MINESTRONE RECIPES
7 CAN SOUP RECIPE - FOOD.COM
Make and share this 7 Can Soup recipe from Food.com.
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Brown the ground beef and drain well.
- Put ground meat in a crock pot. Add ranch beans, minestrone, tomatoes, and Rotel (don't drain any of it).
- Cook on low at least 4 hours but preferably all day - the longer the better!
Nutrition Facts : Calories 593.5, FatContent 21.8, SaturatedFatContent 7.5, CholesterolContent 78.2, SodiumContent 2963, CarbohydrateContent 62.6, FiberContent 12.1, SugarContent 20.9, ProteinContent 38
KEN'S MINESTRONE SOUP RECIPE | ALLRECIPES
My husband and I love the minestrone soup at restaurants, so he came home and started experimenting. This is the delicious soup that he came up with.
Provided by puckjam77
Categories Minestrone Soup
Yield 7 to 8 servings
Number Of Ingredients 16
Steps:
- In a large 4 to 5 quart saucepan, heat olive oil over medium heat. Mix in garlic, onion and carrots. Saute the vegetables until just tender; approximately 5 minutes.
- Add tomatoes with juice, cannellini beans, and kidney beans to the saucepan. Fill each can with water, and add the water to the saucepan. Mix in green beans and zucchini. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, chicken-style seasoning, and cayenne pepper into the soup; stir well. Bring the soup to a boil, then reduce heat to simmer. Cover, and let simmer 30 minutes.
Nutrition Facts : Calories 225 calories, CarbohydrateContent 37.1 g, FatContent 4.4 g, FiberContent 10.1 g, ProteinContent 10.6 g, SaturatedFatContent 0.6 g, SodiumContent 792.7 mg, SugarContent 9.8 g
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This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it – it’s one of the dishes where they always go in for seconds. It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you. And if you want to keep it veggie, leave out the bacon and just go straight to the veg.
From jamieoliver.com
Total Time 30 minutes
Calories 171 calories per serving
From jamieoliver.com
Total Time 30 minutes
Calories 171 calories per serving
- Put a large shallow casserole pan on a medium-high heat.
- Finely slice the bacon, if using, and sprinkle into the pan with 1 tablespoon of olive oil, stirring occasionally while you prep your veg.
- Peel and finely chop the garlic and onion, adding the garlic to the pan with the bay leaves as soon as the bacon turns golden, followed by the onions.
- Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
- Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water.
- Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
- Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
- Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil. A sprinkling of fresh baby basil leaves will always be delicious, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too.
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